Mexican potato casserole

Name: Mexican potato casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 small onion; 3 Stem(s) Oregano; 250 g mixed minced meat; 1 egg (size S); 20 g Breadcrumbs; 2-3 TEASPOONS Aiwar; 7-10 Tbsp white pepper; 3 TABLESPOONS Oil; 1 Garlic clove; 1 red chilli pepper; 1 can(s) (425 ml) strained tomatoes; 1 TEASPOON Instant vegetable stock; 1 can(s) (425 ml; separation weight: 285 g) Vegetable corn; 1 can(s) (425 ml; separation weight: 270 g) kidney beans; 1 (150 g each) small red and green peppers; 100 g Sheep's cheese; 7-10 Tbsp Oregano; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 small onion
3 Stem(s) Oregano
250 g mixed minced meat
1 egg (size S)
20 g Breadcrumbs
2-3 TEASPOONS Aiwar
7-10 Tbsp white pepper
3 TABLESPOONS Oil
1 Garlic clove
1 red chilli pepper
1 can(s) (425 ml) strained tomatoes
1 TEASPOON Instant vegetable stock
1 can(s) (425 ml; separation weight: 285 g) Vegetable corn
1 can(s) (425 ml; separation weight: 270 g) kidney beans
1 (150 g each) small red and green peppers
100 g Sheep's cheese
7-10 Tbsp Oregano
7-10 Tbsp Grease

Directions

1
Cook the potatoes in boiling salted water for 15-20 minutes. Peel and finely chop the onion. Wash oregano, dab dry, chop finely. Knead minced meat, onion, oregano, egg, breadcrumbs and 1 teaspoon aiwar. Season with salt and pepper. Form small balls.
2
Heat 2 tablespoons of oil and fry the balls for 6-8 minutes. Drain the potatoes and let them cool down a little. Peel garlic and chop finely. Halve chillies, scrape out seeds, wash and cut into fine strips. Heat 1 tablespoon of oil in a saucepan, fry garlic and chilli in it. Add strained tomatoes and 250 ml water, bring to the boil, stir in broth. Let simmer for about 10 minutes on a low heat. Rinse corn and beans, drain. Clean, wash and cut the peppers into strips. Cut potatoes into slices. Season the sauce with 1-2 teaspoons of aiwar, salt and pepper.
3
Add strained tomatoes and 250 ml water, bring to the boil, stir in broth. Let simmer for about 10 minutes on a low heat. Rinse corn and beans, drain. Clean, wash and cut the peppers into strips. Cut potatoes into slices. Season the sauce with 1-2 teaspoons of aiwar, salt and pepper. Put potatoes, corn, beans, paprika and meatballs in a greased casserole dish (approx. 2 litres capacity). Pour sauce over it. Crumble the feta cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Serve garnished with oregano
4
Put potatoes, corn, beans, paprika and meatballs in a greased casserole dish (approx. 2 litres capacity). Pour sauce over it. Crumble the feta cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Serve garnished with oregano